Salmon and Vegetable Tacos
From Clean Green and Lean by Dr Walter Crinnion PDF EBook FREE (2018).
Source and licence
From Clean Green and Lean by Dr Walter Crinnion PDF EBook FREE (2018), printed page 236, digitised by the Internet Archive: https://archive.org/details/CleanGreenAndLeanByDrWalterCrinnionPDFEBookFREE
Read the original http://creativecommons.org/publicdomain/mark/1.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
Method
- (Serves 2) 1 organic bell pepper, sliced 1 sweet onion, sliced organic olive oil 2 714-ounce cans Vital Choice Wild Red salmon, bones removed 1 tablespoon Vital Choice Organic Salmon Marinade 1 can organic pinto beans 4 corn tortillas 1 avocado, diced 1 tomato, diced organic shredded cheese organic salsa (mild, medium, or hot) organic mixed salad greens In a small saute pan, saute the bell pepper and onion in the olive oil about 5 minutes.
- Add the salmon, then blend in the salmon marinade.
- Continue to heat the mixture a few minutes, stirring thoroughly.
- In a small saucepan, heat the pinto beans over medium heat.
- Microwave the corn tortillas about 15 seconds each to warm.
- On top of the tortillas, add the salmon, bell pepper, onion, and beans.
- Top with the avocado, tomato, cheese, and salsa, and serve with the mixed salad greens.